Strawberries and Cream Cake

Serves: 15
Total Calories: 9


1 package Betty Crocker SuperMoist white cake mix
1 package (0.14 ounce) strawberry-flavored unsweetened soft drink mix
3/4 cup water
3 eggs
1 package (10 ounces) frozen sliced strawberries, thawed and undrained
1 tub Betty Crocker Rich & Creamy cream cheese ready-to-spread frosting or
(Whipped Cream Cheese Frosting in Fabulous Frostings and Glazes)


1 Heat oven to 350°. Grease bottom only of rectangular pan,
13 x 9 x 2 inches, with shortening lightly flour.
2 Beat cake mix, drink mix (dry), water, eggs and strawberries in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan.
3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): No changes.
1 Serving: Calories 410 (Calories from Fat 100) Fat 11g (Saturated 4g) Cholesterol 50mg Sodium 560mg Carbohydrate 74g (Dietary Fiber 1g) Protein 3g. % Daily Value: Vitamin A 6% Vitamin C 6% Calcium 8% Iron 6%.
Betty's Tip A patchwork design makes a pretty decoration on top of this cake. Visually divide the cake into serving pieces, and place strawberries on half of the servings. Whole, halved, diagonal cut and strawberry fans all would work well. Add a few washed strawberry leaves or mint leaves for a colorful contrast.

Nutritional Facts:

Serves: 15
Total Calories: 9
Calories from Fat: 5

This Strawberries and Cream Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.

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